The start of my Iki-Jime journey from Australia to Japan and back again, many times, thirty ish years ago.
From the archives, a short explainer about the start of my Iki-Jime journey from Australia to Japan and back again, many times, beginning some thirty years ago. This is a short promo produced for the launch of my great supporter @chefbennett23 Shannon Bennett’s Benny Burger by @richardlkeddie
I would like to make a special mention of @chefneilperry who convinced me to start selling my product to Australian customers as well as Japanese. My first Australian customer, all those decades ago. Thanks, mate.
The Iki-Jime technique is gathering followers in Australia. The fewer Mass-Catch operators there are, the better. Ask how your fish was caught. Can your seller tell you who caught it and how? Was it caught by an artisanal fisherman? Was it Iki-jime treated?
Do you know what Iki-Jime treated product looks/tastes like? If it was caught using a mass-catch technique it’s not ethical or sustainable.
“It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives
valiantly; who errs and comes short again and again; because there is not effort without error and shortcomings; but who does actually strive to do the deed; who knows the great enthusiasm, the great devotion, who spends himself in a worthy cause, who at the best knows in the end the triumph of high
achievement and who at the worst, if he fails, at least he fails while daring greatly. So that his place shall never be with those cold and timid souls who know neither victory nor defeat.” - Theodore Roosevelt